Irish Beef Stew

by Jana Harvey on April 14, 2011

A rich and hearty stew that pairs nicely with our Scott Harvey Reserve Syrah.

1/4 cup olive oil
1 1/4 pounds well-marbled chuck beef stew meat, cut into 1-inch pieces
6 large garlic cloves, minced
6 cups beef stock or canned beef broth
1 cup Guinness beer
1 cup Scott Harvey Reserve Syrah
2 tbsp. tomato paste
1 tbsp. sugar
1 tbsp. dried thyme
1 tbsp. Worcestershire sauce
2 bay leaves
2 tbsp. (1/4 stick) butter
3 pounds Russet potatoes, peeled, cut into 1/2-inch pieces (about 7 cups)
1 large onion, chopped
2 cups peeled carrots, cut into 1/2-inch pieces
Salt and pepper to taste
2 tbsp. chopped fresh parsley


  1. Heat olive oil in heavy large pot over medium-high heat. Lightly salt the beef pieces. Working in batches if necessary, add the beef and cook, without stirring, until nicely browned on one side, then use tongs to turn the pieces over. (Do not crowd the pan, or the meat will steam and not brown). Continue to cook in this manner until all sides are browned or about 5 minutes. Add garlic and saute for 1 minute. Add beef stock, beer, wine, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves. Stir to combine. Bring mixture to a boil. Reduce heat to medium-low, cover and simmer for 1 hour, stirring occasionally.
  2. While the meat and stock is simmering, melt the butter in another large pot over medium heat. Add potatoes, onion and carrots. Saute vegetables until golden or about 20 minutes. Set aside until the beef and stock has simmered for one hour.
  3. Add vegetables to beef and stock. Simmer uncovered until vegetables and beef are very tender or about 40 minutes. Discard the bay leaves. Tilt the pan and spoon off the fat. Transfer stew to a serving bowl. Add salt and pepper to taste. Sprinkle with parsley and serve. (This can be prepared up to 2 days ahead. After cooking, cool slightly and refrigerate. Bring to a simmer before serving.)

Serve with fresh French bread or a baguette.

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